In a small pot, stir together half the crushed tomatoes (we sent more than needed), remaining stock concentrate, ⅓ cup water, remaining Southwest spice blend, and as much chipotle powder as you like (start with a pinch and go up from there).

Season with salt and pepper.

Bring to a gentle simmer over medium-low heat.

Once rice is done cooking, add to pan with filling.

Toss to combine. Season with salt, pepper, and any remaining chipotle powder, if desired. (TIP: If your pan is not ovenproof, transfer mixture to a small baking dish at this point.)

Stuff poblanos with as much filling as will fit. Return to same pan, nestling in remaining unused filling.